I wonder why has oil in everyday cooking been reduced to just being a medium of cooking vs. it being that essential ingredient that adds its own subtle taste and flavour!? I know there is EVOO, and much has been spoken about it. But what about mustard oil or til ka tel (sesame) or unrefined groundnut oil or coconut oil. These aren’t just ‘better for you oils’, they make food taste better. Like the mustard oil in today’s breakfast of Nepali Aloo Ko Achaar with parathas. It gives this potato salad a beautifully rounded taste as it mellows the heat of all the spices that go into it. BTW, this Aloo Ko Achaar takes 15 minutes to assemble (if you don’t count the boiling of the potatoes) and just 15 seconds to polish off. Don’t take my word for it. Try it.